WO2023128445A1 - Composition for producing ice cream and preparation method therefor - Google Patents
Composition for producing ice cream and preparation method therefor Download PDFInfo
- Publication number
- WO2023128445A1 WO2023128445A1 PCT/KR2022/020843 KR2022020843W WO2023128445A1 WO 2023128445 A1 WO2023128445 A1 WO 2023128445A1 KR 2022020843 W KR2022020843 W KR 2022020843W WO 2023128445 A1 WO2023128445 A1 WO 2023128445A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ice cream
- composition
- parts
- sugar
- water
- Prior art date
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 104
- 239000000203 mixture Substances 0.000 title claims abstract description 103
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000000346 sugar Nutrition 0.000 claims description 61
- 235000003599 food sweetener Nutrition 0.000 claims description 51
- 239000003765 sweetening agent Substances 0.000 claims description 51
- 150000005846 sugar alcohols Chemical class 0.000 claims description 44
- 235000013325 dietary fiber Nutrition 0.000 claims description 42
- 239000005913 Maltodextrin Substances 0.000 claims description 24
- 229920002774 Maltodextrin Polymers 0.000 claims description 24
- 229940035034 maltodextrin Drugs 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 21
- 229920001202 Inulin Polymers 0.000 claims description 20
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 20
- 229940029339 inulin Drugs 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 11
- 235000019202 steviosides Nutrition 0.000 claims description 10
- 239000004383 Steviol glycoside Substances 0.000 claims description 9
- 235000019411 steviol glycoside Nutrition 0.000 claims description 9
- 229930182488 steviol glycoside Natural products 0.000 claims description 9
- 150000008144 steviol glycosides Chemical class 0.000 claims description 9
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical class O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 8
- 239000004386 Erythritol Substances 0.000 claims description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 7
- 235000019414 erythritol Nutrition 0.000 claims description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 7
- 229940009714 erythritol Drugs 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000019629 palatability Nutrition 0.000 claims description 3
- 235000013856 polydextrose Nutrition 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
- 229940035035 polydextrose Drugs 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims description 2
- 239000000832 lactitol Substances 0.000 claims description 2
- 235000010448 lactitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
- 229960003451 lactitol Drugs 0.000 claims description 2
- 229940069445 licorice extract Drugs 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000011258 core-shell material Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 150000001720 carbohydrates Chemical class 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 150000008163 sugars Chemical class 0.000 description 8
- 235000013618 yogurt Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 6
- 235000013355 food flavoring agent Nutrition 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 238000007542 hardness measurement Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 description 2
- QSRAJVGDWKFOGU-WBXIDTKBSA-N rebaudioside c Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]1(CC[C@H]2[C@@]3(C)[C@@H]([C@](CCC3)(C)C(=O)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)CC3)C(=C)C[C@]23C1 QSRAJVGDWKFOGU-WBXIDTKBSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- -1 sugar Chemical class 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- CANAPGLEBDTCAF-NTIPNFSCSA-N Dulcoside A Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](O[C@]23C(C[C@]4(C2)[C@H]([C@@]2(C)[C@@H]([C@](CCC2)(C)C(=O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)CC4)CC3)=C)O[C@H](CO)[C@@H](O)[C@@H]1O CANAPGLEBDTCAF-NTIPNFSCSA-N 0.000 description 1
- CANAPGLEBDTCAF-QHSHOEHESA-N Dulcoside A Natural products C[C@@H]1O[C@H](O[C@@H]2[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]2O[C@]34CC[C@H]5[C@]6(C)CCC[C@](C)([C@H]6CC[C@@]5(CC3=C)C4)C(=O)O[C@@H]7O[C@H](CO)[C@@H](O)[C@H](O)[C@H]7O)[C@H](O)[C@H](O)[C@H]1O CANAPGLEBDTCAF-QHSHOEHESA-N 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 239000001776 FEMA 4720 Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000007683 Pediatric Obesity Diseases 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- RLLCWNUIHGPAJY-RYBZXKSASA-N Rebaudioside E Natural products O=C(O[C@H]1[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)[C@@H](O)[C@@H](O)[C@H](CO)O1)[C@]1(C)[C@@H]2[C@@](C)([C@@H]3[C@@]4(CC(=C)[C@@](O[C@@H]5[C@@H](O[C@@H]6[C@@H](O)[C@H](O)[C@@H](O)[C@H](CO)O6)[C@H](O)[C@@H](O)[C@H](CO)O5)(C4)CC3)CC2)CCC1 RLLCWNUIHGPAJY-RYBZXKSASA-N 0.000 description 1
- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 description 1
- 241000544066 Stevia Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 201000009868 osmotic diarrhea Diseases 0.000 description 1
- 208000028719 osmotic diarrheal disease Diseases 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound O([C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YWPVROCHNBYFTP-OSHKXICASA-N 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5062—Inulin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/602—Arabinose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/638—Xylose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6414—Lactitol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6416—Maltitol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6422—Xylitol
Definitions
- the present application relates to a composition for preparing ice cream, a method for preparing the same, and an ice cream comprising the composition.
- Ice cream is a frozen food obtained by mixing milk or other dairy products with sweeteners and flavoring ingredients, and is one of the world's most popular desserts.
- ice cream In order to manufacture ice cream, it is necessary to use a high-calorie or high-fat food material, such as milk or sugar, as a main ingredient, and for this reason, even if a small amount of ice cream is consumed, significant calories and fat are consumed. Moreover, the soft taste and sweetness that attract the taste buds induce excessive consumption, especially among young consumers, which can cause childhood obesity and childhood diabetes, and furthermore, adult diseases including hyperlipidemia, obesity, and diabetes. can be a problem
- Patent Document 1 KR 10-2011-0018989 A
- Patent Document 2 KR 10-0926638 B1
- the present inventors have completed the present application by developing a composition for preparing ice cream with reduced sugars and improved hardness and sweetness, a method for preparing the same, and an ice cream comprising the composition.
- One object of the present application is a composition for preparing ice cream comprising sugar, sugar alcohol, high sweetener and water-soluble dietary fiber, wherein the sugar and sugar alcohol are included in the form coated with the high sweetener and water-soluble dietary fiber, ice cream It is to provide a composition for preparation.
- Another object of the present application is to provide an ice cream comprising the composition.
- Another object of the present application is to provide a method for preparing the composition for preparing ice cream.
- Another object of the present application is to provide a composition for preparing ice cream prepared by the above method.
- Another object of the present application is to provide an ice cream comprising the composition.
- composition for preparing ice cream of the present application has an excellent effect of reducing sugars by replacing sugar with sugar alcohol and a high sweetener in a certain ratio, and preparing ice cream with improved hardness and sweetness, thereby increasing productivity and consumer preference.
- One aspect of the present application is a composition for preparing ice cream comprising sugar, sugar alcohol, high sweetener and water-soluble dietary fiber, wherein the sugar and sugar alcohol are included in a coated form with the high sweetener and water-soluble dietary fiber, ice cream A preparation composition is provided.
- the ice cream composition is mixed with milk and prepared on the spot through a freezer.
- sugar alcohol and high sweeteners without adding sugar, it has a solid content that is less than that of conventional sugar, such as sugar. Since the hardness of ice cream is lower than that of ice cream containing sugar, it easily melts during manufacturing, and it is difficult to maintain the natural properties of ice cream.
- composition for preparing ice cream of the present application replaces sugar with sugar alcohol and high sweetener at a certain ratio, and the sugar and sugar alcohol are included in a form coated with the high sweetener and water-soluble dietary fiber, thereby reducing sugars compared to existing products, so that it is low in calories and , there is an excellent effect of increasing productivity and consumers' preference by manufacturing ice cream with improved hardness, uniform sweetness and natural properties of ice cream.
- the coated form may mean a core-shell structure, but is not limited thereto. More specifically, sugar, sugar alcohol, or a combination thereof may be included in a core-shell structure coated with a shell layer, and the shell layer may mean that the high sweetener and water-soluble dietary fiber are included. It is not limited.
- the water-soluble dietary fiber may be included in 1 to 5 parts by weight, specifically 2 to 4 parts by weight, more specifically 2.5 to 3.5 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto. .
- the water-soluble dietary fiber By including the water-soluble dietary fiber in the above range, it is possible to prepare ice cream that improves the hardness and texture of ice cream and maintains the physical properties of ice cream.
- the water-soluble dietary fiber When the water-soluble dietary fiber is included in less than 1.5 parts by weight, the effect of maintaining physical properties may be insignificant, and when included in more than 5 parts by weight, the preference may be reduced due to sticking in the ice cream manufacturing machine or sticky texture of ice cream.
- the water-soluble dietary fiber may be at least one selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin and polydextrose, more specifically inulin and indigestible maltodextrin, but is not limited thereto.
- any common water-soluble dietary fiber indigestible sugars may be included.
- the indigestible maltodextrin may be included in the shell layer and the inulin may be included in the composition, but is limited thereto It is not.
- the indigestible maltodextrin is a dietary fiber (polysaccharide) that is difficult to digest in the human body, and is characterized by having a high-molecular carbohydrate structure with a higher degree of carbohydrate polymerization than general maltodextrin. If it is not liquid, it contains more than 80% of dietary fiber, and it can be purchased and used commercially or manufactured directly.
- the indigestible maltodextrin By including the indigestible maltodextrin, it can be included in the shell layer during spray coating in a core-shell form to increase core-shell binding force.
- inulin it is possible to compensate for the decrease in texture that occurs in products in which sugar is replaced with sugar alcohol and high sweetener, and to maintain the physical properties of ice cream.
- the inulin and indigestible dextrin may be included in a mixing ratio of 13: 1 to 15: 1, but is not limited thereto.
- the sugar may be included in 40 to 60 parts by weight, specifically 45 to 55 parts by weight, and more specifically 50 to 55 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto.
- the sugar used in the present invention is not particularly limited, and sugar commonly used in the art or similar fields may be used, preferably white sugar.
- composition for preparing ice cream of the present application can reduce sugar by about 30% or more compared to existing products by replacing sugar with sugar alcohol and high sweetener at a certain ratio.
- the sugar alcohol may be included in 25 to 40 parts by weight, specifically 25 to 35 parts by weight, and more specifically 28 to 32 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto. .
- the sugar alcohol is included in the above range, it is possible to effectively replace sugar while maintaining sweetness compared to conventional products, and thus, it is possible to reduce sugars.
- the sugar alcohol is included in less than 25 parts by weight, it is difficult to maintain the sweetness, and when it is included in more than 40 parts by weight, it exhibits a sweetness profile different from that of sugar (eg, loss of aftertaste, etc.) There is a problem, and there is a problem of deterioration of physical properties, such as melting too quickly when storing ice cream.
- the sugar alcohol may be at least one selected from the group consisting of erythritol, tagatose, xylose, arabinose, ribose, xylitol, lactitol, maltitol and sorbitol, specifically erythritol, but is limited thereto It is not.
- the erythritol is a sugar alcohol known to have a sweetness profile most similar to that of white sugar, and has a very insignificant calorie of 0 to 0.2 kcal/g at a level of about 70% of sweet sugar, and is excreted outside the body, so it does not affect insulin don't Therefore, it is also used for diabetic or low-carb diets.
- indigestion and osmotic diarrhea may occur if consumed in excess of 10g per day, so the amount of food eaten must be adjusted. less occur Accordingly, when the erythritol is included, it can be usefully utilized for manufacturing low-calorie products.
- the high sweetener may be included in 0.01 to 0.2 parts by weight, specifically 0.02 to 0.15 parts by weight, and more specifically 0.05 to 0.15 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto.
- the high sweetener When the high sweetener is included in the above range, it can have a sweetness similar to that when using the same amount of sugar, it is possible to mask the off-flavor of the composition, and the dissolution and dispersibility can be improved when spray coating in the form of a core-shell. If the amount of the high sweetener added is too small, the sweetness level is lower than that of sugar, so it is not possible to obtain the effect of increasing the sweetness level by mixing the high sweetener. Therefore, if there is a large amount of use, there is an inappropriate problem because the bitter taste peculiar to high sweeteners is obtained.
- the high sweetener is at least one selected from the group consisting of enzyme-modified stevia, steviol glycosides, sucralose, aspartame, luohan fruit extract, licorice extract, and somartin, specifically, enzyme-modified stevia and/or steviol glycosides. It may be, but is not limited thereto.
- the enzyme-modified stevia is a product obtained by adding glucose to steviol glycosides (Stevioside) using a glycosyltransferase, and is an improved quality product in which the bitter taste and aftertaste inherent in steviol glycosides are removed.
- Steviol glycoside is one of the high sweeteners classified as natural additives. It is a natural sweetener manufactured by extracting and refining the leaves of Stevia (Asteraceae plant, Stevia rebaudiana Bertoni). It is a ship. However, steviol glycosides are superior in sweetness compared to sugar, but have disadvantages such as long aftertaste and bitterness and unpleasantness in addition to sweetness.
- the steviol glycosides include steviol glycosides, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rubusoside, dulcoside A, It may be steviolside or a mixture thereof, but is not limited thereto, and any high sweetener that can be used by those skilled in the art to impart sweetness can be used.
- the high sweetener it is known that it has its own bitter taste. Accordingly, the bitter taste of the high sweetener itself can be reduced and the degree of preference can be increased by blending the sugar alcohol, specifically erythritol. Thus, it is possible to provide ice cream that maintains sweetness, hardness and physical properties compared to ice cream products using conventional sugar while significantly lowering calories.
- composition for preparing ice cream of the present application may further include yogurt powder, skim milk powder, citric acid, flavoring agent or stabilizer.
- yogurt powder and skim milk powder are added as milk raw materials, and the content and type thereof are not particularly limited, and milk raw materials commonly used in the art or similar fields may be used.
- the stabilizer may include guar gum, xanthan gum, gum arabic, locust bean gum, carrageenan gum, carboxymethylcellulose gum, gellan gum, pectin, and the like, but is not limited thereto.
- the stabilizer can be used as a thickener, and as a component that controls the viscosity of a product, it can have a significant effect on the stability, texture and usability of the product, and can implement the texture of ice cream.
- the citric acid and flavoring agent may be used to enhance the flavor or flavor of ice cream, and the content and type thereof are not particularly limited, and citric acid and flavoring agent commonly used in the art or similar fields may be used.
- the flavoring agent may use a yogurt flavoring agent, but is not limited thereto.
- composition for preparing ice cream of the present application may further include an acidity regulator, sodium caseinate, refined salt, and the like.
- composition for preparing ice cream of the present application may further include known materials generally used for preparing a composition for preparing ice cream.
- composition for preparing ice cream of the present application is not limited in form as long as it is a composition suitable for preparing ice cream, such as powder, liquid, and solid content, and may be specifically in the form of a powder (powder).
- composition for preparing ice cream of the present application may be mixed with milk as an ice cream powder mix and used to immediately prepare ice cream through a freezer.
- Another aspect of the present application provides an ice cream comprising the composition.
- composition is as described above.
- the ice cream may further include water or milk in the composition for preparing ice cream.
- the ice cream may have improved hardness compared to those in which the sugar and sugar alcohol are not included in a form coated with the high sweetener and water-soluble dietary fiber.
- the ice cream may have improved palatability compared to those in which the sugar and sugar alcohol are not included in a form coated with the high sweetener and water-soluble dietary fiber.
- Another aspect of the present application provides a method for preparing the composition for preparing ice cream.
- composition for preparing ice cream is as described above.
- preparing a mixture by mixing sugar and sugar alcohol; preparing a solution by dissolving a high sweetener and water-soluble dietary fiber in water; coating the mixture by spraying the solution; And hot air drying the coated mixture; provides a method for producing a composition for preparing ice cream comprising a.
- the sugar is included in 40 to 60 parts by weight based on 100 parts by weight of the total composition
- the sugar alcohol is included in 25 to 40 parts by weight based on 100 parts by weight of the total composition
- the high sweetener is included in 100 parts by weight of the total composition It is included in 0.01 to 0.2 parts by weight on a part basis
- the water-soluble dietary fiber may be included in 1 to 5 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto.
- the content of the water-soluble dietary fiber may mean the total content of one or more types of water-soluble dietary fiber including both the dietary fiber contained in the dissolution solution and the dietary fiber separately mixed in the composition.
- the dietary fiber included in the lysate and the dietary fiber separately mixed in the composition are at least one selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin, and polydextrose, more specifically, inulin and indigestible It may be maltodextrin, but is not limited thereto, and any general water-soluble dietary fiber (indigestible saccharide) may be included.
- the indigestible maltodextrin may be included in the solution, and the inulin may be further mixed in the dry mixture to be included in the composition, but is not limited thereto.
- the indigestible maltodextrin may be included in 0.1 to 0.3 parts by weight based on 100 parts by weight of the total composition, and the inulin may be included in 2 to 3.5 parts by weight based on 100 parts by weight of the total composition. no.
- a mixture is prepared by mixing sugar and sugar alcohol.
- a solution is prepared by dissolving a high sweetener and indigestible maltodextrin in water.
- the step of preparing the mixture and the step of preparing the solution may be performed simultaneously or sequentially, and any step may be performed first.
- the high sweetener in a small amount is evenly dispersed, so that the sweetness of the entire product can be evenly maintained and the quality of the product can be maintained.
- binding force between the crystals included in the mixture and the solution may be increased.
- the center may have a core-shell structure in which the sugar, sugar alcohol, or a combination thereof is present, and the center is coated with a shell layer. It is not limited.
- the coated mixture is dried with hot air.
- the drying step is 80 ° C to 95 ° C, for example 80 ° C to 90 ° C, specifically at a temperature range of 85 ° C, 5 minutes to 20 minutes, for example 5 minutes to 15 minutes, specifically It may be performed for 10 minutes, but is not limited thereto.
- the composition for preparing ice cream of the present application is in the form of a powder
- the moisture content is high
- the growth of microorganisms is activated, resulting in a decrease in quality. Therefore, through the drying step, a moisture condition capable of suppressing the growth of microorganisms in the product can be formed, and it can be mixed with other raw materials under suitable conditions in the next process step.
- moisture conditions suitable for microbial growth may cause quality degradation.
- composition is prepared by further admixing inulin and additives to the dry mixture.
- the auxiliary material may be yogurt powder, skim milk powder, citric acid, flavoring agent or stabilizer, but is not limited thereto.
- the additives may further include an acidity regulator, sodium caseinate, refined salt, and the like, and may further include known materials commonly used in preparing a composition for preparing ice cream.
- Another aspect of the present application provides a composition for preparing ice cream prepared by the above method.
- the method and the composition for preparing ice cream are as described above.
- Another aspect of the present application provides an ice cream comprising the composition.
- the method and the composition for preparing ice cream are as described above.
- the ice cream may have improved hardness compared to those not containing the water-soluble dietary fiber and the core-shell structure, but is not limited thereto.
- the ice cream may have improved palatability compared to those not containing the water-soluble dietary fiber and the core-shell structure, but is not limited thereto.
- the ice cream may have improved hardness and sweetness compared to ice cream containing a composition prepared by a method not including a spray coating process, but is not limited thereto.
- sugar and erythritol were first mixed for 10 minutes in a powder mixer, then enzyme-treated stevia dissolved in hot water and indigestible maltodextrin were sprayed and mixed three times for 1 minute to coat evenly, 85 Water was removed by blowing hot air over ° C into the mixer for 10 minutes. Accordingly, sugar, sugar alcohol, or a combination thereof may be contained in the core, and indigestible maltodextrin and enzyme-treated stevia may be contained in the coating liquid (shell). Subsequently, all of the remaining raw materials, such as inulin, yogurt powder and yogurt flavor, were added and mixed for 10 minutes to prepare a mixture.
- Comparative Example 1 it is a conventional powder composition for preparing ice cream containing excessive sugar
- Comparative Example 4 sugar alcohol and high sweetener for reducing saccharide were used, and inulin and indigestible maltodextrin were simply mixed.
- the powder mix prepared in Examples and Comparative Examples 1 to 4 was mixed with milk at a ratio of 1:4, mixed with a stirrer at 100 rpm for 5 minutes, and then sufficiently dissolved, Ice cream samples were prepared by setting the formulation to -6 ° C using a Tayler Freezer and freezing the ice cream formulation by adjusting the degree of overrun to 100%. The sample is taken in a plastic container with a lid, put in a deep freezer set at -30 ° C for 30 minutes to undergo a hardening process, and then stored in that state for 5 days to be used as a sample for sensory evaluation and hardness measurement through a frozen aging process.
- ice creams prepared using the powder mix prepared in Examples and Comparative Examples 1 to 4 were named Examples and Comparative Examples 1 to 4, respectively.
- the ice cream of the present application comprising a core-shell structure in which sugar is replaced with sugar alcohol and high sweetener in a certain ratio, and the sugar, sugar alcohol, or a combination thereof is coated with a shell layer containing the high sweetener and water-soluble dietary fiber. It was confirmed that the ice cream prepared with the preparation composition (Example) could maintain the hardness at the level of the existing product (Comparative Example 1) containing excessive sugar.
- the composition for preparing ice cream of the present application replaces sugar with sugar alcohol and high sweetener in a certain ratio, and the sugar, sugar alcohol or a combination thereof is coated with a shell layer containing the high sweetener and water-soluble dietary fiber.
- Core-shell By including the structure, sugars are reduced compared to existing products to produce ice cream with low fat content and low calorie, improved hardness, and maintaining uniform sweetness and natural properties of ice cream, thereby increasing productivity and consumer preference. It was confirmed that there is
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
Abstract
The present application relates to a composition for producing ice cream, a preparation method therefor, and ice cream comprising the composition.
Description
본 출원은 아이스크림 제조용 조성물, 이의 제조방법 및 상기 조성물을 포함하는 아이스크림에 관한 것이다.The present application relates to a composition for preparing ice cream, a method for preparing the same, and an ice cream comprising the composition.
아이스크림은 우유 또는 기타 유제품에 감미 소재 및 향미 성분 등을 혼합하여 냉동시킨 식품으로서, 전세계적으로 널리 사랑받고 있는 후식의 하나이다.Ice cream is a frozen food obtained by mixing milk or other dairy products with sweeteners and flavoring ingredients, and is one of the world's most popular desserts.
아이스크림을 제조하기 위해서는 우유나 설탕 등과 같이 지방을 다량 함유하거나 고칼로리인 식재료를 주재료로 사용해야하며, 이 때문에 적은 양의 아이스크림을 섭취하더라도 상당한 칼로리와 지방을 섭취하게 된다. 더욱이 입맛을 끌어당기는 부드러운 맛과 단맛으로 인해 특히 어린 연령대의 소비자에게 과잉 섭취를 유도하게 되어 소아 비만, 소아 당뇨 등을 유발하는 원인이 될 수 있으며 나아가 고지혈증, 비만, 당뇨 등을 포함하는 성인병 또한 유발할 수 있어 문제가 된다.In order to manufacture ice cream, it is necessary to use a high-calorie or high-fat food material, such as milk or sugar, as a main ingredient, and for this reason, even if a small amount of ice cream is consumed, significant calories and fat are consumed. Moreover, the soft taste and sweetness that attract the taste buds induce excessive consumption, especially among young consumers, which can cause childhood obesity and childhood diabetes, and furthermore, adult diseases including hyperlipidemia, obesity, and diabetes. can be a problem
이와 관련하여, 당류가 저감된 식품을 개발하기 위하여, 당알코올, 고감미료 같은 많은 감미제들이 설탕을 대체하기 위하여 적용되어 왔으나, 설탕과는 다른 감미 프로파일과 입촉감, 설탕과 상이한 단맛 지속성, 잔여 뒷맛, 쓴맛 떫은맛을 나타내 기호도가 떨어지는 문제점 및 합성 첨가물이 다량 포함되는 문제점이 있다.In this regard, in order to develop foods with reduced sugars, many sweeteners such as sugar alcohols and high sweeteners have been applied to replace sugar. However, there are problems in that preference is poor due to bitter taste and astringent taste, and a large amount of synthetic additives are included.
또한, 설탕과 같은 당류를 넣지 않고 당알콜과 고감미료로 단맛을 내는 경우, 아이스크림 제조를 위한 분말 혼합 시 미량원료인 고감미료가 균일하게 분산되기 어려워 균일한 감미질 구현이 어렵고, 아이스크림의 경도가 낮아져 제조 시 쉽게 녹는 현상으로 생산성이 떨어지며, 아이스크림 본연의 질감을 유지하기 어려운 문제점이 있다.In addition, when sweetness is obtained with sugar alcohol and high sweetener without adding saccharide such as sugar, it is difficult to uniformly disperse the high sweetener, which is a trace raw material, when mixing the powder for ice cream production, making it difficult to realize uniform sweetness, and the hardness of ice cream decreases. There is a problem in that productivity decreases due to a phenomenon in which it melts easily at the time of application, and it is difficult to maintain the original texture of ice cream.
따라서, 아이스크림 본연의 물성 및 감미를 유지하면서도 당류 함량이 낮고 저칼로리인 아이스크림의 개발이 요구되고 있는 실정이다.Therefore, there is a demand for the development of ice cream with low saccharide content and low calorie while maintaining the natural properties and sweetness of ice cream.
[선행기술문헌][Prior art literature]
[특허문헌][Patent Literature]
(특허문헌 1) KR 10-2011-0018989 A (Patent Document 1) KR 10-2011-0018989 A
(특허문헌 2) KR 10-0926638 B1 (Patent Document 2) KR 10-0926638 B1
본 발명자들은 당류를 저감시키고, 경도 및 감미질이 개선된 아이스크림 제조용 조성물, 이의 제조방법 및 상기 조성물을 포함하는 아이스크림을 개발하여 본 출원을 완성하였다.The present inventors have completed the present application by developing a composition for preparing ice cream with reduced sugars and improved hardness and sweetness, a method for preparing the same, and an ice cream comprising the composition.
본 출원의 하나의 목적은 설탕, 당알코올, 고감미료 및 수용성 식이섬유를 포함하는 아이스크림 제조용 조성물로서, 상기 설탕 및 당알코올은 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함되는 것인, 아이스크림 제조용 조성물을 제공하는 것이다.One object of the present application is a composition for preparing ice cream comprising sugar, sugar alcohol, high sweetener and water-soluble dietary fiber, wherein the sugar and sugar alcohol are included in the form coated with the high sweetener and water-soluble dietary fiber, ice cream It is to provide a composition for preparation.
본 출원의 다른 하나의 목적은 상기 조성물을 포함하는 아이스크림을 제공하는 것이다.Another object of the present application is to provide an ice cream comprising the composition.
본 출원의 또 다른 하나의 목적은 상기 아이스크림 제조용 조성물의 제조방법을 제공하는 것이다.Another object of the present application is to provide a method for preparing the composition for preparing ice cream.
본 출원의 또 다른 하나의 목적은 상기 방법으로 제조한 아이스크림 제조용 조성물을 제공하는 것이다.Another object of the present application is to provide a composition for preparing ice cream prepared by the above method.
본 출원의 또 다른 하나의 목적은 상기 조성물을 포함하는 아이스크림을 제공하는 것이다.Another object of the present application is to provide an ice cream comprising the composition.
본 출원의 아이스크림 제조용 조성물은 설탕을 당알코올 및 고감미료로 일정 비율 대체함으로써 당류를 저감시키고, 경도 및 감미질이 개선된 아이스크림을 제조하여 생산성 및 소비자들의 기호도를 높일 수 있는 우수한 효과가 있다.The composition for preparing ice cream of the present application has an excellent effect of reducing sugars by replacing sugar with sugar alcohol and a high sweetener in a certain ratio, and preparing ice cream with improved hardness and sweetness, thereby increasing productivity and consumer preference.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 출원에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 출원에서 개시된 다양한 요소들의 모든 조합이 본 출원의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 출원의 범주가 제한된다고 볼 수 없다. 또한, 본 명세서 전체에 걸쳐 다수의 논문 및 특허문헌이 참조되고 그 인용이 표시되어 있다. 인용된 논문 및 특허문헌의 개시 내용은 그 전체로서 본 명세서에 참조로 삽입되어 본 출원이 속하는 기술 분야의 수준 및 본 출원의 내용이 보다 명확하게 설명된다.A detailed description of this is as follows. Meanwhile, each description and embodiment disclosed in this application may also be applied to each other description and embodiment. That is, all combinations of various elements disclosed in this application fall within the scope of this application. In addition, the scope of the present application is not to be construed as being limited by the specific descriptions described below. In addition, a number of papers and patent documents are referenced throughout this specification and their citations are indicated. The contents of the cited papers and patent documents are incorporated herein by reference in their entirety to more clearly describe the level of the technical field to which this application belongs and the content of this application.
본 출원의 하나의 양태는 설탕, 당알코올, 고감미료 및 수용성 식이섬유를 포함하는 아이스크림 제조용 조성물로서, 상기 설탕 및 당알코올은 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함되는 것인, 아이스크림 제조용 조성물을 제공한다.One aspect of the present application is a composition for preparing ice cream comprising sugar, sugar alcohol, high sweetener and water-soluble dietary fiber, wherein the sugar and sugar alcohol are included in a coated form with the high sweetener and water-soluble dietary fiber, ice cream A preparation composition is provided.
*일반적으로 아이스크림 제조용 조성물은 우유와 혼합하여 프리저를 통해 즉석에서 제조하여 제공되는데, 설탕과 같은 당류를 넣지 않고 당알콜과 고감미료로 단맛을 내는 경우, 기존 설탕의 함량보다 적은 고형분 함량으로 설탕과 같은 당류가 들어간 아이스크림보다 아이스크림의 경도가 낮아져 제조 시 쉽게 녹는 현상이 발생하며, 아이스크림 본연의 물성을 유지하기 어려운 문제점이 있다.*Generally, the ice cream composition is mixed with milk and prepared on the spot through a freezer. When sweetened with sugar alcohol and high sweeteners without adding sugar, it has a solid content that is less than that of conventional sugar, such as sugar. Since the hardness of ice cream is lower than that of ice cream containing sugar, it easily melts during manufacturing, and it is difficult to maintain the natural properties of ice cream.
본 출원의 아이스크림 제조용 조성물은 설탕을 당알코올 및 고감미료로 일정 비율 대체하고, 상기 설탕 및 당알코올이 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함됨으로써, 기존 제품 대비 당류를 저감하여 저칼로리이면서도, 경도가 개선되고, 균일한 감미질 및 아이스크림 본연의 물성을 유지하는 아이스크림을 제조하여 생산성 및 소비자들의 기호도를 높일 수 있는 우수한 효과가 있다.The composition for preparing ice cream of the present application replaces sugar with sugar alcohol and high sweetener at a certain ratio, and the sugar and sugar alcohol are included in a form coated with the high sweetener and water-soluble dietary fiber, thereby reducing sugars compared to existing products, so that it is low in calories and , there is an excellent effect of increasing productivity and consumers' preference by manufacturing ice cream with improved hardness, uniform sweetness and natural properties of ice cream.
구체적으로, 상기 코팅된 형태는 코어-쉘(core-shell) 구조를 의미하는 것일 수 있으나, 이에 제한되는 것은 아니다. 더욱 구체적으로, 설탕, 당알코올 또는 이들의 조합은 쉘층으로 코팅된 코어-쉘(core-shell) 구조로 포함되고, 상기 쉘층은 상기 고감미료 및 수용성 식이섬유를 포함하는 것을 의미할 수 있으나, 이에 제한되는 것은 아니다.Specifically, the coated form may mean a core-shell structure, but is not limited thereto. More specifically, sugar, sugar alcohol, or a combination thereof may be included in a core-shell structure coated with a shell layer, and the shell layer may mean that the high sweetener and water-soluble dietary fiber are included. It is not limited.
구체적으로, 상기 수용성 식이섬유는 조성물 전체 100 중량부 기준으로 1 내지 5 중량부, 구체적으로는 2 내지 4 중량부, 더욱 구체적으로는 2.5 내지 3.5 중량부로 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the water-soluble dietary fiber may be included in 1 to 5 parts by weight, specifically 2 to 4 parts by weight, more specifically 2.5 to 3.5 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto. .
상기 수용성 식이섬유가 상기 범위로 포함됨으로써 아이스크림의 경도 및 조직감을 개선하고 아이스크림 본연의 물성을 유지하는 아이스크림을 제조할 수 있다. 상기 수용성 식이섬유가 1.5 중량부 미만으로 포함되는 경우 물성 유지 효과가 미미할 수 있으며, 5 중량부 초과로 포함되는 경우 아이스크림 제조 기기 내에 눌어붙거나 아이스크림의 식감이 끈적이게 되어 기호도가 감소할 수 있다.By including the water-soluble dietary fiber in the above range, it is possible to prepare ice cream that improves the hardness and texture of ice cream and maintains the physical properties of ice cream. When the water-soluble dietary fiber is included in less than 1.5 parts by weight, the effect of maintaining physical properties may be insignificant, and when included in more than 5 parts by weight, the preference may be reduced due to sticking in the ice cream manufacturing machine or sticky texture of ice cream.
구체적으로, 상기 수용성 식이섬유는 이눌린, 난소화성 말토덱스트린, 분기 말토덱스트린 및 폴리덱스트로스로 이루어지는 군에서 선택되는 1종 이상, 더욱 구체적으로는 이눌린 및 난소화성 말토덱스트린인 것일 수 있으나, 이에 제한되는 것은 아니며, 일반적인 수용성 식이 섬유(난소화성 당류)는 어느 것이라도 포함될 수 있다.Specifically, the water-soluble dietary fiber may be at least one selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin and polydextrose, more specifically inulin and indigestible maltodextrin, but is not limited thereto. , any common water-soluble dietary fiber (indigestible sugars) may be included.
예를 들어, 상기 수용성 식이섬유가 2종 이상인 경우, 구체적으로, 이눌린 및 난소화성 말토덱스트린인 경우, 상기 난소화성 말토덱스트린은 쉘층에 포함되고 상기 이눌린은 조성물에 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.For example, when the water-soluble dietary fibers are two or more, specifically, inulin and indigestible maltodextrin, the indigestible maltodextrin may be included in the shell layer and the inulin may be included in the composition, but is limited thereto It is not.
상기 난소화성 말토덱스트린(Resistant Maltodextrin)은 식이섬유(다당류)의 하나로서, 인체 내에서 소화되기 어려운 식이섬유로서, 일반 말토덱스트린보다 탄수화물의 중합도가 높은 고분자 탄수화물 구조를 가지고 있는 것이 특징이다. 액상이 아닌 경우에는 식이섬유를 80% 이상 함유하고 있으며, 상업적으로 판매되는 것을 구입하여 사용하거나 직접 제조하여 사용할 수 있다.The indigestible maltodextrin is a dietary fiber (polysaccharide) that is difficult to digest in the human body, and is characterized by having a high-molecular carbohydrate structure with a higher degree of carbohydrate polymerization than general maltodextrin. If it is not liquid, it contains more than 80% of dietary fiber, and it can be purchased and used commercially or manufactured directly.
상기 난소화성 말토덱스트린을 포함함으로써, 코어-쉘 형태로 분무코팅 시 쉘층에 포함되어 코어-쉘 결착력을 높여줄 수 있다.By including the indigestible maltodextrin, it can be included in the shell layer during spray coating in a core-shell form to increase core-shell binding force.
또한, 상기 이눌린을 포함함으로서, 당알코올 및 고감미료로 설탕을 대체한 제품에서 나타나는 텍스쳐 저하를 보완하고, 아이스크림의 물성을 유지할 수 있다.In addition, by including the inulin, it is possible to compensate for the decrease in texture that occurs in products in which sugar is replaced with sugar alcohol and high sweetener, and to maintain the physical properties of ice cream.
구체적으로, 상기 수용성 식이섬유가 이눌린 및 난소화성 덱스트린인 경우, 상기 이눌린 및 난소화성 덱스트린은 13 : 1 내지 15 : 1의 혼합비로 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, when the water-soluble dietary fiber is inulin and indigestible dextrin, the inulin and indigestible dextrin may be included in a mixing ratio of 13: 1 to 15: 1, but is not limited thereto.
구체적으로, 상기 설탕은 조성물 전체 100 중량부 기준으로 40 내지 60 중량부, 구체적으로는 45 내지 55 중량부, 더욱 구체적으로는 50 내지 55 중량부로 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the sugar may be included in 40 to 60 parts by weight, specifically 45 to 55 parts by weight, and more specifically 50 to 55 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto.
본 발명에서 사용되는 설탕은 특별히 제한되지 아니하며 당해 기술 분야 또는 유사 분야에서 통상적으로 사용되는 설탕을 사용할 수 있고, 바람직하게는 정백당을 사용할 수 있다.The sugar used in the present invention is not particularly limited, and sugar commonly used in the art or similar fields may be used, preferably white sugar.
본 출원의 아이스크림 제조용 조성물은 설탕을 당알코올 및 고감미료로 일정 비율 대체함으로써, 기존 제품 대비 당류를 약 30% 이상 저감할 수 있다.The composition for preparing ice cream of the present application can reduce sugar by about 30% or more compared to existing products by replacing sugar with sugar alcohol and high sweetener at a certain ratio.
구체적으로, 상기 당알코올은 조성물 전체 100 중량부 기준으로 25 내지 40 중량부, 구체적으로는 25 내지 35 중량부, 더욱 구체적으로는 28 내지 32 중량부 로 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the sugar alcohol may be included in 25 to 40 parts by weight, specifically 25 to 35 parts by weight, and more specifically 28 to 32 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto. .
상기 당알코올이 상기 범위로 포함됨으로써 기존 제품 대비 감미를 유지하면서도 효과적으로 설탕을 대체할 수 있으므로, 당류 저감이 가능하다. 상기 당알코올이 25 중량부 미만으로 포함되는 경우 감미를 유지하기 어렵고, 40 중량부 초과로 포함되는 경우 설탕과는 다른 감미 프로파일(예를 들어, 후미의 감미 끊김 등) 및 물성을 나타내 기호도가 저하되는 문제점이 있으며, 아이스크림 보관 시 지나치게 빨리 녹는 등 물성 저하의 문제점이 있다.Since the sugar alcohol is included in the above range, it is possible to effectively replace sugar while maintaining sweetness compared to conventional products, and thus, it is possible to reduce sugars. When the sugar alcohol is included in less than 25 parts by weight, it is difficult to maintain the sweetness, and when it is included in more than 40 parts by weight, it exhibits a sweetness profile different from that of sugar (eg, loss of aftertaste, etc.) There is a problem, and there is a problem of deterioration of physical properties, such as melting too quickly when storing ice cream.
또한, 상기 당알코올은 에리스리톨, 타가토스, 자일로스, 아라비노스, 라이보스, 자일리톨, 락티톨, 말티톨 및 솔비톨로 이루어진 군에서 선택되는 1 종 이상인 것, 구체적으로는 에리스리톨 일 수 있으나, 이에 제한되는 것은 아니다.In addition, the sugar alcohol may be at least one selected from the group consisting of erythritol, tagatose, xylose, arabinose, ribose, xylitol, lactitol, maltitol and sorbitol, specifically erythritol, but is limited thereto It is not.
상기 에리스리톨은 백설탕과 가장 유사한 단맛 프로파일을 나타내는 것으로 알려진 당알콜로서 감미는 설탕의 약 70% 수준으로 0~0.2kcal/g의 매우 미미한 칼로리를 가지고 있으며, 체외로 배출되는 특성이 있어 인슐린에 영향을 미치지 않는다. 이에 당뇨식 또는 저탄수화물 식이요법을 할 때 사용하기도 한다. 타 당알코올 계열 감미료의 경우 하루 10g 이상 섭취시 소화 불량 및 삼투성 설사가 생길 수 있어 먹는양을 조절해야 하지만, 에리스리톨은 먹자마자 바로 소장에 흡수되고 위에 오래 머물러 있지 않아 타 당알코올 감미료보다 설사가 덜 생긴다. 이에, 상기 에리스리톨을 포함하는 경우, 저열량 제품 제조에 유용하게 활용할 수 있다.The erythritol is a sugar alcohol known to have a sweetness profile most similar to that of white sugar, and has a very insignificant calorie of 0 to 0.2 kcal/g at a level of about 70% of sweet sugar, and is excreted outside the body, so it does not affect insulin don't Therefore, it is also used for diabetic or low-carb diets. In the case of other sugar alcohol-based sweeteners, indigestion and osmotic diarrhea may occur if consumed in excess of 10g per day, so the amount of food eaten must be adjusted. less occur Accordingly, when the erythritol is included, it can be usefully utilized for manufacturing low-calorie products.
구체적으로, 상기 고감미료는 조성물 전체 100 중량부 기준으로 0.01 내지 0.2 중량부, 구체적으로는 0.02 내지 0.15 중량부, 더욱 구체적으로는 0.05 내지 0.15 중량부로 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다. Specifically, the high sweetener may be included in 0.01 to 0.2 parts by weight, specifically 0.02 to 0.15 parts by weight, and more specifically 0.05 to 0.15 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto.
상기 고감미료가 상기 범위로 포함됨으로써 동량의 설탕 사용시와 유사한 감미도를 가질 수 있고, 조성물의 이미, 이취의 마스킹이 가능하며, 코어-쉘 형태로 분무코팅 시 용해분산성이 향상될 수 있다. 상기 고감미료 첨가량이 너무 적으면 설탕보다 감미도가 떨어지게 되므로 고감미료를 혼합하여 감미도를 높이는 효과를 얻을 수 없으며, 반대로 이들 감미재는 쓴맛과 후미를 개선한 제품이지만 완벽하게 설탕과 동일한 단맛을 제공하지는 못하기 때문에 사용량이 많으면 고감미료 특유의 쓴맛이 나게 되므로 적절하지 않은 문제점이 있다.When the high sweetener is included in the above range, it can have a sweetness similar to that when using the same amount of sugar, it is possible to mask the off-flavor of the composition, and the dissolution and dispersibility can be improved when spray coating in the form of a core-shell. If the amount of the high sweetener added is too small, the sweetness level is lower than that of sugar, so it is not possible to obtain the effect of increasing the sweetness level by mixing the high sweetener. Therefore, if there is a large amount of use, there is an inappropriate problem because the bitter taste peculiar to high sweeteners is obtained.
또한, 상기 고감미료는 효소처리스테비아, 스테비올배당체, 수크랄로스, 아스파탐, 나한과 추출물, 감초 추출물 및 쏘마틴으로 이루어진 군에서 선택되는 1 종 이상인 것, 구체적으로는 효소처리스테비아 및/또는 스테비올배당체일 수 있으나, 이에 제한되는 것은 아니다.In addition, the high sweetener is at least one selected from the group consisting of enzyme-modified stevia, steviol glycosides, sucralose, aspartame, luohan fruit extract, licorice extract, and somartin, specifically, enzyme-modified stevia and/or steviol glycosides. It may be, but is not limited thereto.
상기 효소처리스테비아(Glucosyl-Stevia)는 스테비올 배당체(Stevioside)에 당전이 효소를 사용하여 글루코스를 부가한 것으로서 스테비올 배당체 고유의 쓴맛과 후미를 제거한 미질 개선품이다. The enzyme-modified stevia (Glucosyl-Stevia) is a product obtained by adding glucose to steviol glycosides (Stevioside) using a glycosyltransferase, and is an improved quality product in which the bitter taste and aftertaste inherent in steviol glycosides are removed.
스테비올 배당체는 천연첨가물로 분류되는 고감미료의 하나로서, 스테비아(국화과 식물, Stevia rebaudiana Bertoni)의 잎에서 추출, 정제하여 제조되는 천연 감미료로서 열 및 pH에 안정한 감미 물질로 감미도는 설탕의 약 200배이다. 다만, 스테비올 배당체는 설탕에 비하여 감미도가 뛰어나지만 뒷맛이 오래 남으며 단맛 외에 쓴맛, 불쾌감 등이 있는 단점이 있다. 상기 스테비올 배당체는 스테비올 배당체 (stevioside), 리바우디오사이드 A, 리바우디오사이드 B, 리바우디오사이드 C, 리바우디오사이드 D, 리바우디오사이드 E, 루부소사이드, 둘코사이드 A, 스테비올사이드 또는 이들의 혼합물일 수 있으나, 이에 제한되지 않으며, 당업자가 단맛을 부여하기 위해 사용할 수 있는 고감미료라면 어느 것이라도 사용가능하다.Steviol glycoside is one of the high sweeteners classified as natural additives. It is a natural sweetener manufactured by extracting and refining the leaves of Stevia (Asteraceae plant, Stevia rebaudiana Bertoni). It is a ship. However, steviol glycosides are superior in sweetness compared to sugar, but have disadvantages such as long aftertaste and bitterness and unpleasantness in addition to sweetness. The steviol glycosides include steviol glycosides, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rubusoside, dulcoside A, It may be steviolside or a mixture thereof, but is not limited thereto, and any high sweetener that can be used by those skilled in the art to impart sweetness can be used.
상기 고감미료의 경우, 자체적인 쓴 맛이 있다고 알려져 있다. 이에, 상기 당알코올, 구체적으로 에리스리톨을 배합하여 고감미료 자체의 쓴 맛을 줄이고 기호도를 높일 수 있다. 이에, 칼로리를 현저히 낮추면서도 종래 설탕을 사용한 아이스크림 제품에 비해 감미질, 경도 및 물성을 유지하는 아이스크림을 제공할 수 있다.In the case of the high sweetener, it is known that it has its own bitter taste. Accordingly, the bitter taste of the high sweetener itself can be reduced and the degree of preference can be increased by blending the sugar alcohol, specifically erythritol. Thus, it is possible to provide ice cream that maintains sweetness, hardness and physical properties compared to ice cream products using conventional sugar while significantly lowering calories.
본 출원의 아이스크림 제조용 조성물은 추가적으로 요구르트 분말, 탈지분유, 구연산, 착향료 또는 안정제를 더 포함할 수 있다.The composition for preparing ice cream of the present application may further include yogurt powder, skim milk powder, citric acid, flavoring agent or stabilizer.
구체적으로, 상기 요구르트 분말 및 탈지분유는 유원료로 첨가되는 것으로써 그 함량 및 종류는 특별히 제한되지 아니하며 당해 기술 분야 또는 유사 분야에서 통상적으로 사용되는 유원료를 사용할 수 있다.Specifically, the yogurt powder and skim milk powder are added as milk raw materials, and the content and type thereof are not particularly limited, and milk raw materials commonly used in the art or similar fields may be used.
구체적으로, 상기 안정제는 구아검, 잔탄검, 아라비아검, 로커스트빈검, 카라기난검, 카르복시메틸셀룰로스검, 젤란검, 펙틴 등을 포함할 수 있으나, 이에 제한되는 것은 아니다. 상기 안정제는 증점제로서 사용될 수 있고, 제품의 점도를 조절하는 성분으로 제품의 안정성, 질감 및 사용성에 중요한 영향을 미칠 수 있으며, 아이스크림의 텍스처를 구현할 수 있다.Specifically, the stabilizer may include guar gum, xanthan gum, gum arabic, locust bean gum, carrageenan gum, carboxymethylcellulose gum, gellan gum, pectin, and the like, but is not limited thereto. The stabilizer can be used as a thickener, and as a component that controls the viscosity of a product, it can have a significant effect on the stability, texture and usability of the product, and can implement the texture of ice cream.
상기 구연산 및 착향료는 아이스크림의 풍미 또는 향미를 증진하기 위하여 사용될 수 있으며, 그 함량 및 종류는 특별히 제한되지 아니하며 당해 기술 분야 또는 유사 분야에서 통상적으로 사용되는 구연산 및 착향료를 사용할 수 있다.The citric acid and flavoring agent may be used to enhance the flavor or flavor of ice cream, and the content and type thereof are not particularly limited, and citric acid and flavoring agent commonly used in the art or similar fields may be used.
예를 들어, 상기 착향료는 요거트향 착향료를 사용할 수 있으나, 이에 제한되는 것은 아니다.For example, the flavoring agent may use a yogurt flavoring agent, but is not limited thereto.
또한, 본 출원의 아이스크림 제조용 조성물은 추가로 산도조절제, 카제인 나트륨, 정제염 등을 추가로 포함하는 것일 수 있다. 또한 본 출원의 아이스크림 제조용 조성물은 그 이외에도 아이스크림 제조용 조성물을 제조하는 데 일반적으로 사용되는 공지의 재료를 추가로 포함할 수 있다.In addition, the composition for preparing ice cream of the present application may further include an acidity regulator, sodium caseinate, refined salt, and the like. In addition, the composition for preparing ice cream of the present application may further include known materials generally used for preparing a composition for preparing ice cream.
본 출원의 아이스크림 제조용 조성물은, 파우더, 액상, 고형분 등 아이스크림을 제조하기에 적합한 조성물이라면 형태에 제한이 없으며, 구체적으로 파우더(분말) 형태일 수 있다.The composition for preparing ice cream of the present application is not limited in form as long as it is a composition suitable for preparing ice cream, such as powder, liquid, and solid content, and may be specifically in the form of a powder (powder).
예를 들어, 본 출원의 아이스크림 제조용 조성물은 아이스크림 분말 믹스로서 우유와 혼합하여 프리저를 통해 즉석에서 아이스크림을 제조하는 데 사용될 수 있다.For example, the composition for preparing ice cream of the present application may be mixed with milk as an ice cream powder mix and used to immediately prepare ice cream through a freezer.
본 출원의 다른 하나의 양태는 상기 조성물을 포함하는 아이스크림을 제공한다.Another aspect of the present application provides an ice cream comprising the composition.
상기 조성물에 대해서는 상기 설명한 바와 같다.The composition is as described above.
구체적으로, 상기 아이스크림은 아이스크림 제조용 조성물에 물 또는 우유를 추가적으로 포함하는 것일 수 있다.Specifically, the ice cream may further include water or milk in the composition for preparing ice cream.
구체적으로, 상기 아이스크림은 상기 설탕 및 당알코올이 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함되지 않는 것에 비해 경도가 개선된 것일 수 있다.Specifically, the ice cream may have improved hardness compared to those in which the sugar and sugar alcohol are not included in a form coated with the high sweetener and water-soluble dietary fiber.
구체적으로, 상기 아이스크림은 상기 설탕 및 당알코올이 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함되지 않는 것에 비해 기호도가 개선된 것일 수 있다.Specifically, the ice cream may have improved palatability compared to those in which the sugar and sugar alcohol are not included in a form coated with the high sweetener and water-soluble dietary fiber.
본 출원의 또 다른 하나의 양태는 상기 아이스크림 제조용 조성물의 제조방법을 제공한다.Another aspect of the present application provides a method for preparing the composition for preparing ice cream.
상기 아이스크림 제조용 조성물에 대해서는 상기 설명한 바와 같다.The composition for preparing ice cream is as described above.
구체적으로, 설탕 및 당알코올을 혼합하여 혼합물을 제조하는 단계; 고감미료 및 수용성 식이섬유를 물에 용해하여 용해액을 제조하는 단계; 상기 용해액을 상기 혼합물에 분무하여 코팅하는 단계; 및 상기 코팅된 혼합물을 열풍 건조시키는 단계;를 포함하는 아이스크림 제조용 조성물의 제조방법을 제공한다.Specifically, preparing a mixture by mixing sugar and sugar alcohol; preparing a solution by dissolving a high sweetener and water-soluble dietary fiber in water; coating the mixture by spraying the solution; And hot air drying the coated mixture; provides a method for producing a composition for preparing ice cream comprising a.
구체적으로, 상기 건조 혼합물에 이눌린을 혼합하는 단계를 추가로 포함하는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, it may be to further include mixing inulin with the dry mixture, but is not limited thereto.
구체적으로, 상기 설탕은 조성물 전체 100 중량부 기준으로 40 내지 60 중량부로 포함되는 것이고, 상기 당알코올은 조성물 전체 100 중량부 기준으로 25 내지 40 중량부로 포함되는 것이고, 상기 고감미료는 조성물 전체 100 중량부 기준으로 0.01 내지 0.2 중량부로 포함되는 것이고, 상기 수용성 식이섬유는 조성물 전체 100 중량부 기준으로 1 내지 5 중량부로 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the sugar is included in 40 to 60 parts by weight based on 100 parts by weight of the total composition, the sugar alcohol is included in 25 to 40 parts by weight based on 100 parts by weight of the total composition, and the high sweetener is included in 100 parts by weight of the total composition It is included in 0.01 to 0.2 parts by weight on a part basis, and the water-soluble dietary fiber may be included in 1 to 5 parts by weight based on 100 parts by weight of the total composition, but is not limited thereto.
구체적으로, 상기 수용성 식이섬유의 함량은 용해액에 포함된 식이섬유 및 조성물에 별도로 혼합된 식이섬유를 모두 포함하는 1종 이상의 수용성 식이섬유의 총함량을 의미하는 것일 수 있다.Specifically, the content of the water-soluble dietary fiber may mean the total content of one or more types of water-soluble dietary fiber including both the dietary fiber contained in the dissolution solution and the dietary fiber separately mixed in the composition.
구체적으로, 상기 용해액에 포함된 식이섬유 및 조성물에 별도로 혼합된 식이섬유는 이눌린, 난소화성 말토덱스트린, 분기 말토덱스트린 및 폴리덱스트로스로 이루어지는 군에서 선택되는 1종 이상, 더욱 구체적으로는 이눌린 및 난소화성 말토덱스트린인 것일 수 있으나, 이에 제한되는 것은 아니며, 일반적인 수용성 식이 섬유(난소화성 당류)는 어느 것이라도 포함될 수 있다.Specifically, the dietary fiber included in the lysate and the dietary fiber separately mixed in the composition are at least one selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin, and polydextrose, more specifically, inulin and indigestible It may be maltodextrin, but is not limited thereto, and any general water-soluble dietary fiber (indigestible saccharide) may be included.
예를 들어, 상기 난소화성 말토덱스트린은 용해액에 포함되고, 상기 이눌린은 건조 혼합물에 추가로 혼합되어 조성물에 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.For example, the indigestible maltodextrin may be included in the solution, and the inulin may be further mixed in the dry mixture to be included in the composition, but is not limited thereto.
이 경우, 상기 난소화성 말토덱스트린은 조성물 전체 100 중량부 기준으로 0.1 내지 0.3 중량부로 포함되는 것이고, 상기 이눌린은 조성물 전체 100 중량부 기준으로 2 내지 3.5 중량부로 포함되는 것일 수 있으나, 이에 제한되는 것은 아니다.In this case, the indigestible maltodextrin may be included in 0.1 to 0.3 parts by weight based on 100 parts by weight of the total composition, and the inulin may be included in 2 to 3.5 parts by weight based on 100 parts by weight of the total composition. no.
이하 구체적으로, 본 출원의 아이스크림 제조용 조성물의 제조방법을 상세하게 설명한다.Hereinafter, the manufacturing method of the composition for preparing ice cream of the present application will be described in detail.
먼저, 설탕 및 당알코올을 혼합하여 혼합물을 제조한다.First, a mixture is prepared by mixing sugar and sugar alcohol.
한편, 고감미료 및 난소화성 말토덱스트린을 물에 용해하여 용해액을 제조한다.Meanwhile, a solution is prepared by dissolving a high sweetener and indigestible maltodextrin in water.
상기 혼합물을 제조하는 단계 및 용해액을 제조하는 단계는 동시 또는 순차적으로 이루어질 수 있으며, 어떠한 단계를 먼저 수행해도 무방하다.The step of preparing the mixture and the step of preparing the solution may be performed simultaneously or sequentially, and any step may be performed first.
이어서, 상기 용해액을 상기 혼합물에 분무하여 코팅한다.Then, the solution is sprayed onto the mixture to coat it.
구체적으로, 미량의 고감미료 및 난소화성 말토덱스트린을 물에 용해한 후, 분무 코팅함으로써 미량의 고감미료가 골고루 분산되므로, 제품 전체의 단맛을 고르게하여 제품의 품질을 유지할 수 있다. Specifically, after dissolving a small amount of high sweetener and indigestible maltodextrin in water, and then spray coating, the high sweetener in a small amount is evenly dispersed, so that the sweetness of the entire product can be evenly maintained and the quality of the product can be maintained.
또한, 상기 난소화성 말토덱스트린을 포함함으로써, 혼합물에 포함된 결정과 용해액의 결착력을 높여줄 수 있다.In addition, by including the indigestible maltodextrin, binding force between the crystals included in the mixture and the solution may be increased.
예를 들어, 상기 분무 코팅 단계에 의하여, 중심부는 상기 설탕, 당알코올 또는 이들의 조합이 존재하고, 상기 중심부가 쉘층으로 코팅된 코어-쉘(core-shell) 구조를 제조하는 것일 수 있으나, 이에 제한되는 것은 아니다.For example, by the spray coating step, the center may have a core-shell structure in which the sugar, sugar alcohol, or a combination thereof is present, and the center is coated with a shell layer. It is not limited.
이어서, 상기 코팅된 혼합물을 열풍 건조시킨다.Then, the coated mixture is dried with hot air.
구체적으로, 상기 건조 단계는 80℃ 내지 95℃, 예를 들어 80℃ 내지 90℃, 구체적으로는 85℃의 온도 범위에서, 5분 내지 20분, 예를 들어 5분 내지 15분, 구체적으로는 10분 동안 수행되는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the drying step is 80 ° C to 95 ° C, for example 80 ° C to 90 ° C, specifically at a temperature range of 85 ° C, 5 minutes to 20 minutes, for example 5 minutes to 15 minutes, specifically It may be performed for 10 minutes, but is not limited thereto.
본 출원의 아이스크림 제조용 조성물이 파우더 형태인 경우, 수분함량이 높아지면 미생물 생육을 활성화시켜 품질 저하가 야기된다. 따라서, 상기 건조 단계를 통해 제품의 미생물 생육을 억제할 수 있는 수분 조건을 형성하고, 다음 공정 단계에서 다른 원료들과 적합한 조건에서 혼합될 수 있다. 상기 온도 범위보다 높은 온도로 건조 시, 설탕이 녹아서 코어-쉘을 형성할 수 없고, 상기 온도 범위보다 낮은 온도로 건조 시, 미생물 생육에 적합한 수분 조건이 되어 품질 저하를 야기시킬 수 있다.When the composition for preparing ice cream of the present application is in the form of a powder, when the moisture content is high, the growth of microorganisms is activated, resulting in a decrease in quality. Therefore, through the drying step, a moisture condition capable of suppressing the growth of microorganisms in the product can be formed, and it can be mixed with other raw materials under suitable conditions in the next process step. When dried at a temperature higher than the above temperature range, sugar cannot be melted to form a core-shell, and when dried at a temperature lower than the above temperature range, moisture conditions suitable for microbial growth may cause quality degradation.
이어서, 선택적으로, 상기 건조 혼합물에 이눌린 및 부원료를 추가로 혼합하여 조성물을 제조한다.Then, optionally, a composition is prepared by further admixing inulin and additives to the dry mixture.
상기 부원료는 요구르트 분말, 탈지분유, 구연산, 착향료 또는 안정제일 수 있으나, 이에 제한되는 것은 아니다.The auxiliary material may be yogurt powder, skim milk powder, citric acid, flavoring agent or stabilizer, but is not limited thereto.
또한, 상기 부원료는 산도조절제, 카제인 나트륨, 정제염 등을 추가로 포함하는 것일 수 있으며, 그 이외에도 아이스크림 제조용 조성물을 제조하는 데 일반적으로 사용되는 공지의 재료를 추가로 포함할 수 있다.In addition, the additives may further include an acidity regulator, sodium caseinate, refined salt, and the like, and may further include known materials commonly used in preparing a composition for preparing ice cream.
본 출원의 또 다른 하나의 양태는 상기 방법으로 제조한 아이스크림 제조용 조성물을 제공한다.Another aspect of the present application provides a composition for preparing ice cream prepared by the above method.
상기 방법 및 아이스크림 제조용 조성물에 대해서는 상기 설명한 바와 같다.The method and the composition for preparing ice cream are as described above.
본 출원의 또 다른 하나의 양태는 상기 조성물을 포함하는 아이스크림을 제공한다.Another aspect of the present application provides an ice cream comprising the composition.
상기 방법 및 아이스크림 제조용 조성물에 대해서는 상기 설명한 바와 같다.The method and the composition for preparing ice cream are as described above.
구체적으로, 상기 아이스크림은 상기 수용성 식이 섬유 및 코어-쉘(core-shell) 구조를 포함하지 않는 것에 비해 경도가 개선된 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the ice cream may have improved hardness compared to those not containing the water-soluble dietary fiber and the core-shell structure, but is not limited thereto.
구체적으로, 상기 아이스크림은 상기 수용성 식이 섬유 및 코어-쉘(core-shell) 구조를 포함하지 않는 것에 비해 기호도가 개선된 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the ice cream may have improved palatability compared to those not containing the water-soluble dietary fiber and the core-shell structure, but is not limited thereto.
구체적으로, 상기 아이스크림은 분무 코팅 공정을 포함하지 않는 방법으로 제조된 조성물을 포함하는 아이스크림에 비해 경도 및 감미질이 향상된 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the ice cream may have improved hardness and sweetness compared to ice cream containing a composition prepared by a method not including a spray coating process, but is not limited thereto.
이하 본 출원을 실시예에 의해 보다 상세하게 설명한다. 그러나 하기 실시예는 본 출원을 예시하기 위한 바람직한 실시양태에 불과한 것이며 따라서, 본 출원의 권리범위를 이에 한정하는 것으로 의도되지는 않는다. 한편, 본 명세서에 기재되지 않은 기술적인 사항들은 본 출원의 기술 분야 또는 유사 기술 분야에서 숙련된 통상의 기술자이면 충분히 이해하고 용이하게 실시할 수 있다.Hereinafter, the present application will be described in more detail by examples. However, the following examples are merely preferred embodiments for illustrating the present application and, therefore, are not intended to limit the scope of the present application thereto. On the other hand, technical details not described in this specification can be sufficiently understood and easily implemented by those skilled in the art of the present application or similar technical fields.
제조예 1. 아이스크림 제조용 파우더의 제조Preparation Example 1. Preparation of powder for ice cream production
하기 표 1과 같은 구성(중량 단위: g)으로, 실시예 및 비교예 1 내지 4의 아이스크림 제조용 파우더를 각각 제조하였다.With the configuration (weight unit: g) shown in Table 1 below, the powders for preparing ice cream of Examples and Comparative Examples 1 to 4 were prepared, respectively.
<실시예><Example>
구체적으로, 실시예의 경우, 설탕과 에리스리톨을 분말 혼합기에서 10분간 1차 혼합한 후, 열수에 용해시킨 효소처리스테비아와 난소화성 말토덱스트린을 1분간 3회에 걸쳐 분무하여 혼합하면서 골고루 코팅하고, 85℃ 이상의 열풍을 혼합기에 10분간 불어넣어 수분을 제거하였다. 그에 따라, 코어에는 설탕, 당알코올 또는 이들의 조합이, 코팅액(쉘)에는 난소화성 말토덱스트린 및 효소처리스테비아가 함유될 수 있다. 이어서, 나머지 원료인 이눌린, 요구르트분말과 요거트향 등을 모두 투입하여 10분간 혼합하여 제조하였다.Specifically, in the case of the embodiment, sugar and erythritol were first mixed for 10 minutes in a powder mixer, then enzyme-treated stevia dissolved in hot water and indigestible maltodextrin were sprayed and mixed three times for 1 minute to coat evenly, 85 Water was removed by blowing hot air over ° C into the mixer for 10 minutes. Accordingly, sugar, sugar alcohol, or a combination thereof may be contained in the core, and indigestible maltodextrin and enzyme-treated stevia may be contained in the coating liquid (shell). Subsequently, all of the remaining raw materials, such as inulin, yogurt powder and yogurt flavor, were added and mixed for 10 minutes to prepare a mixture.
<비교예> <Comparative Example>
**
한편 비교예의 경우, 상기 표 1과 같은 구성으로 각각 모든 원료를 혼합기에 투입한 후, 20분간 혼합하여 제조하였다.On the other hand, in the case of Comparative Example, after putting all the raw materials into a mixer with the configuration shown in Table 1 above, they were prepared by mixing for 20 minutes.
구체적으로, 비교예 1의 경우, 설탕이 과량 함유된 기존의 아이스크림 제조용 파우더 구성이며, Specifically, in the case of Comparative Example 1 , it is a conventional powder composition for preparing ice cream containing excessive sugar,
비교예 2의 경우, 당류 저감을 위한 당알코올 및 고감미료가 사용되었으며, In the case of Comparative Example 2 , sugar alcohol and high sweetener for reducing sugars were used,
비교예 3의 경우, 당류 저감을 위한 당알코올 및 고감미료를 사용하고, 이눌린을 단순 혼합하였고, In the case of Comparative Example 3 , sugar alcohol and high sweetener for reducing saccharide were used, inulin was simply mixed,
비교예 4의 경우, 당류 저감을 위한 당알코올 및 고감미료를 사용하고, 이눌린 및 난소화성 말토덱스트린을 단순 혼합하였다.In Comparative Example 4 , sugar alcohol and high sweetener for reducing saccharide were used, and inulin and indigestible maltodextrin were simply mixed.
제조예 2. 소프트 아이스크림의 제조Production Example 2. Production of Soft Ice Cream
완성된 아이스크림믹스의 물성 및 관능을 평가하기 위하여, 상기 실시예 및 비교예 1 내지 4에서 제조한 분말믹스를 우유와 1:4의 비율로 혼합하여 교반기로 100rpm에서 5분간 혼합하여 충분히 용해 후, 배합물을 Tayler Freezer를 이용하여 -6℃로 설정하고, Overrun 정도를 100%로 조절하여 아이스크림 배합물을 동결시켜 아이스크림 시료를 제조하였다. 시료는 뚜껑이 있는 플라스틱 용기에 취하여 -30℃로 셋팅된 급속 냉동고에서 30분간 넣어 두어 경화과정을 거친 뒤, 그 상태로 5일동안 저장하여 냉동숙성과정을 통해 관능평가 및 경도 측정을 위한 시료로 사용하였으며, 하기 실험예에서는 상기 실시예 및 비교예 1 내지 4에서 제조한 분말믹스를 사용하여 제조한 아이스크림을 각각 실시예 및 비교예 1 내지 4로 명명하였다.In order to evaluate the physical properties and sensory properties of the finished ice cream mix, the powder mix prepared in Examples and Comparative Examples 1 to 4 was mixed with milk at a ratio of 1:4, mixed with a stirrer at 100 rpm for 5 minutes, and then sufficiently dissolved, Ice cream samples were prepared by setting the formulation to -6 ° C using a Tayler Freezer and freezing the ice cream formulation by adjusting the degree of overrun to 100%. The sample is taken in a plastic container with a lid, put in a deep freezer set at -30 ° C for 30 minutes to undergo a hardening process, and then stored in that state for 5 days to be used as a sample for sensory evaluation and hardness measurement through a frozen aging process. In the following experimental examples, ice creams prepared using the powder mix prepared in Examples and Comparative Examples 1 to 4 were named Examples and Comparative Examples 1 to 4, respectively.
실험예 1: 경도 측정Experimental Example 1: Hardness measurement
상기 비교예 및 실시예 1 내지 4의 아이스크림의 실제 제품 유통 중 경도를 측정하기 위하여 공지의 장치 및 방법을 이용하였다(대한민국 등록특허 10-1049886호). In order to measure the hardness of the ice creams of Comparative Examples and Examples 1 to 4 during actual product distribution, a known device and method were used (Republic of Korea Patent Registration No. 10-1049886).
구체적으로, 냉동 숙성과정을 거친 시료를 25℃에서 700g 추를 이용하여 위에서 누르는 힘을 가하고, 시간에 따라 시료의 높이를 측정하여 각 시료 별 유통 중의 제품의 지지력 및 경도(높이, cm)를 측정하여 하기 표 2에 나타내었다.Specifically, by applying a pressing force from above using a 700g weight at 25 ° C. to a sample that has undergone a freeze-aging process, and measuring the height of the sample over time, the bearing capacity and hardness (height, cm) of the product during distribution for each sample are measured. It is shown in Table 2 below.
그 결과, 상기 표 2에 나타난 바와 같이, 아이스크림 제품의 경도(Hardness)를 측정한 결과, 실시예 = 비교예 1 >> 비교예 3 > 비교예 4 > 비교예 2 순서로 측정되었다. As a result, as shown in Table 2, the hardness of the ice cream products was measured in the order of Example = Comparative Example 1 >> Comparative Example 3 > Comparative Example 4 > Comparative Example 2.
즉, 설탕을 당알코올 및 고감미료로 일정 비율 대체하고, 상기 설탕, 당알코올 또는 이들의 조합이 상기 고감미료 및 수용성 식이섬유를 포함하는 쉘층으로 코팅된 코어-쉘 구조를 포함하는 본 출원의 아이스크림 제조용 조성물로 제조한 아이스크림(실시예)은 설탕이 과량 함유된 기존 제품(비교예 1) 수준으로 경도를 유지할 수 있음을 확인하였다.That is, the ice cream of the present application comprising a core-shell structure in which sugar is replaced with sugar alcohol and high sweetener in a certain ratio, and the sugar, sugar alcohol, or a combination thereof is coated with a shell layer containing the high sweetener and water-soluble dietary fiber. It was confirmed that the ice cream prepared with the preparation composition (Example) could maintain the hardness at the level of the existing product (Comparative Example 1) containing excessive sugar.
또한, 수용성 식이섬유를 포함하지 않는 비교예 2 및 분무 코팅 공정을 포함하지 않는 비교예 3 및 비교예 4에 비하여 아이스크림의 경도가 현저히 개선되었음을 확인하였다.In addition, it was confirmed that the hardness of the ice cream was significantly improved compared to Comparative Example 2, which did not contain water-soluble dietary fiber, and Comparative Examples 3 and 4, which did not include the spray coating process.
이를 통하여, 아이스크림를 제조함에 있어 당류 저감된 아이스크림 파우더에서 경도가 증가되어 제조 시 쉽게 녹지 않으므로, 아이스크림 제조 속도가 유의적으로 증가될 것임을 확인하였다. 이는 공장에서의 대량생산뿐만 아니라, 아이스크림을 직접 제조 및 판매하는 카페 및 음식점에서 효율이 증진될 수 있으며, 소비자의 편의성이 증진될 수 있음을 시사한다.Through this, it was confirmed that the ice cream production speed would be significantly increased because the hardness was increased in the ice cream powder with reduced saccharide in the production of ice cream and therefore it was not easily melted during production. This suggests that efficiency can be improved and consumer convenience can be improved not only in mass production in factories, but also in cafes and restaurants that directly manufacture and sell ice cream.
실험예 2: 관능 평가Experimental Example 2: Sensory evaluation
상기 비교예 및 실시예 1 내지 4의 아이스크림의 관능평가를 실시하였다.Sensory evaluation of the ice creams of Comparative Example and Examples 1 to 4 was performed.
구체적으로, 전문연구원 30명을 대상으로 실시하였으며, 평가 항목은 종합 기호도, 단맛 특성 기호도, 요거트 풍미 기호도, 조직감 특성 기호도로 평가하였다. 각 항목별 척도는 9점 척도로 실시하였다.Specifically, it was conducted with 30 professional researchers, and the evaluation items were evaluated as overall preference, sweetness characteristic preference, yogurt flavor preference, and texture characteristic preference. The scale for each item was carried out on a 9-point scale.
그 결과, 상기 표 3에 나타난 바와 같이, 설탕을 당알코올 및 고감미료로 일정 비율 대체하고, 상기 설탕, 당알코올 또는 이들의 조합이 상기 고감미료 및 수용성 식이섬유를 포함하는 쉘층으로 코팅된 코어-쉘 구조를 포함하는 본 출원의 아이스크림 제조용 조성물로 제조한 아이스크림(실시예)은 설탕이 과량 함유된 기존 제품(비교예 1)과 유사한 수준의 기호도를 유지함을 확인하였다.As a result, as shown in Table 3, sugar is replaced with sugar alcohol and high sweetener at a certain ratio, and the sugar, sugar alcohol or a combination thereof is coated with a shell layer containing the high sweetener and water-soluble dietary fiber. It was confirmed that the ice cream prepared with the composition for preparing ice cream of the present application including a shell structure (Example) maintained a similar level of acceptability to the existing product (Comparative Example 1) containing excessive sugar.
또한, 수용성 식이섬유 조성 및 분무 코팅 공정을 포함하지 않는 비교예 2 및 난소화성 말토덱스트린 조성 및 분무 코팅 공정을 포함하지 않는 비교예 3에 비하여 기호도가 현저히 개선되었음을 확인하였고, 특히, 실시예와 조성이 동일하되 분무 코팅 공정을 포함하지 않는 비교예 4에 비하여 기호도가 현저히 개선된 것을 확인하였다.In addition, it was confirmed that the preference was significantly improved compared to Comparative Example 2, which did not include the water-soluble dietary fiber composition and the spray coating process, and Comparative Example 3, which did not include the indigestible maltodextrin composition and the spray coating process. It was confirmed that the preference was significantly improved compared to Comparative Example 4, which was the same but did not include the spray coating process.
이를 통하여, 본 출원의 아이스크림 제조용 조성물은 설탕을 당알코올 및 고감미료로 일정 비율 대체하고, 상기 설탕, 당알코올 또는 이들의 조합이 상기 고감미료 및 수용성 식이섬유를 포함하는 쉘층으로 코팅된 코어-쉘 구조를 포함함으로써, 기존 제품 대비 당류를 저감하여 지방 함량이 낮고 저칼로리이면서도, 경도가 개선되고, 균일한 감미질 및 아이스크림 본연의 물성을 유지하는 아이스크림을 제조하여 생산성 및 소비자들의 기호도를 높일 수 있는 우수한 효과가 있음을 확인하였다.Through this, the composition for preparing ice cream of the present application replaces sugar with sugar alcohol and high sweetener in a certain ratio, and the sugar, sugar alcohol or a combination thereof is coated with a shell layer containing the high sweetener and water-soluble dietary fiber. Core-shell By including the structure, sugars are reduced compared to existing products to produce ice cream with low fat content and low calorie, improved hardness, and maintaining uniform sweetness and natural properties of ice cream, thereby increasing productivity and consumer preference. It was confirmed that there is
이상의 설명으로부터, 본 출원이 속하는 기술분야의 당업자는 본 출원이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로 이해해야만 한다. 본 출원의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 출원의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which this application pertains will be able to understand that this application can be implemented in other specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present application should be construed as including all changes or modifications derived from the meaning and scope of the following patent claims and their equivalent concepts rather than the detailed description above.
Claims (16)
- 설탕, 당알코올, 고감미료 및 수용성 식이섬유를 포함하는 아이스크림 제조용 조성물로서,A composition for preparing ice cream containing sugar, sugar alcohol, high sweetener and water-soluble dietary fiber,상기 설탕 및 당알코올은 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함되는 것인, 조성물.Wherein the sugar and sugar alcohol are contained in a form coated with the high sweetener and water-soluble dietary fiber.
- 제1항에 있어서, According to claim 1,상기 설탕은 조성물 전체 100 중량부 기준으로 40 내지 60 중량부로 포함되는 것이고,The sugar is included in 40 to 60 parts by weight based on 100 parts by weight of the total composition,상기 당알코올은 조성물 전체 100 중량부 기준으로 25 내지 40 중량부로 포함되는 것이고,The sugar alcohol is included in 25 to 40 parts by weight based on 100 parts by weight of the total composition,상기 고감미료는 조성물 전체 100 중량부 기준으로 0.01 내지 0.2 중량부로 포함되는 것이고,The high sweetener is included in 0.01 to 0.2 parts by weight based on 100 parts by weight of the total composition,상기 수용성 식이섬유는 조성물 전체 100 중량부 기준으로 1 내지 5 중량부로 포함되는 것인, 조성물.Wherein the water-soluble dietary fiber is contained in 1 to 5 parts by weight based on 100 parts by weight of the total composition.
- 제1항에 있어서, 상기 수용성 식이섬유는 이눌린, 난소화성 말토덱스트린, 분기 말토덱스트린 및 폴리덱스트로스로 이루어지는 군에서 선택되는 1종 이상인 것인, 조성물.The composition according to claim 1, wherein the water-soluble dietary fiber is at least one selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin, and polydextrose.
- 제3항에 있어서, 상기 수용성 식이섬유는 이눌린 및 난소화성 말토덱스트린이고, The method of claim 3, wherein the water-soluble dietary fiber is inulin and indigestible maltodextrin,상기 이눌린 및 난소화성 말토덱스트린은 13 : 1 내지 15 : 1의 혼합비로 포함되는 것인, 조성물.Wherein the inulin and indigestible maltodextrin are included in a mixing ratio of 13: 1 to 15: 1.
- 제1항에 있어서, 상기 당알코올은 에리스리톨, 타가토스, 자일로스, 아라비노스, 라이보스, 자일리톨, 락티톨, 말티톨 및 솔비톨로 이루어진 군에서 선택되는 1 종 이상인 것인, 조성물.The composition according to claim 1, wherein the sugar alcohol is at least one selected from the group consisting of erythritol, tagatose, xylose, arabinose, ribose, xylitol, lactitol, maltitol, and sorbitol.
- 제1항에 있어서, 상기 고감미료는 효소처리스테비아, 스테비올배당체, 수크랄로스, 아스파탐, 나한과 추출물, 감초 추출물 및 쏘마틴으로 이루어진 군에서 선택되는 1 종 이상인 것인, 조성물.The composition according to claim 1, wherein the high sweetener is at least one selected from the group consisting of enzyme-modified stevia, steviol glycosides, sucralose, aspartame, luohan fruit extract, licorice extract, and somartin.
- 제1항에 있어서, 상기 조성물은 파우더 형태인 것인, 조성물.The composition according to claim 1, wherein the composition is in the form of a powder.
- 제1항 내지 제7항 중 어느 한 항의 조성물을 포함하는 아이스크림.An ice cream comprising the composition of any one of claims 1 to 7.
- 제8항에 있어서, 상기 아이스크림은 상기 설탕 및 당알코올이 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함되지 않는 것에 비해 경도가 개선된 것인, 아이스크림.[Claim 9] The ice cream according to claim 8, wherein the ice cream has improved hardness compared to a form in which the sugar and sugar alcohol are not coated with the high sweetener and water-soluble dietary fiber.
- 제8항에 있어서, 상기 아이스크림은 상기 설탕 및 당알코올이 상기 고감미료 및 수용성 식이섬유로 코팅된 형태로 포함되지 않는 것에 비해 기호도가 개선된 것인, 아이스크림.[Claim 9] The ice cream according to claim 8, wherein the ice cream has improved palatability compared to a form in which the sugar and sugar alcohol are not coated with the high sweetener and water-soluble dietary fiber.
- 설탕 및 당알코올을 혼합하여 혼합물을 제조하는 단계;Preparing a mixture by mixing sugar and sugar alcohol;고감미료 및 수용성 식이섬유를 물에 용해하여 용해액을 제조하는 단계;preparing a solution by dissolving a high sweetener and water-soluble dietary fiber in water;상기 용해액을 상기 혼합물에 분무하여 코팅하는 단계; 및coating the mixture by spraying the solution; and상기 코팅된 혼합물을 열풍 건조시키는 단계;를 포함하는 아이스크림 제조용 조성물의 제조방법.Method for producing a composition for preparing ice cream comprising the step of hot air drying the coated mixture.
- 제11항에 있어서, 상기 건조 혼합물에 이눌린을 혼합하는 단계를 추가로 포함하는 것인, 방법.12. The method of claim 11, further comprising mixing inulin with the dry mixture.
- 제11항에 있어서, According to claim 11,상기 설탕은 조성물 전체 100 중량부 기준으로 40 내지 60 중량부로 포함되는 것이고,The sugar is included in 40 to 60 parts by weight based on 100 parts by weight of the total composition,상기 당알코올은 조성물 전체 100 중량부 기준으로 25 내지 40 중량부로 포함되는 것이고,The sugar alcohol is included in 25 to 40 parts by weight based on 100 parts by weight of the total composition,상기 고감미료는 조성물 전체 100 중량부 기준으로 0.01 내지 0.2 중량부로 포함되는 것이고,The high sweetener is included in 0.01 to 0.2 parts by weight based on 100 parts by weight of the total composition,상기 수용성 식이섬유는 조성물 전체 100 중량부 기준으로 1 내지 5 중량부로 포함되는 것인, 방법.The water-soluble dietary fiber is contained in 1 to 5 parts by weight based on 100 parts by weight of the total composition, the method.
- 제11항에 있어서, 상기 건조 단계는 80℃ 내지 95℃의 온도 범위에서, 5분 내지 20분 동안 수행되는 것인, 방법.The method of claim 11, wherein the drying step is performed at a temperature range of 80 °C to 95 °C for 5 minutes to 20 minutes.
- 제11항의 방법으로 제조된, 아이스크림 제조용 조성물.A composition for preparing ice cream prepared by the method of claim 11.
- 제15항의 조성물을 포함하는 아이스크림.An ice cream comprising the composition of claim 15 .
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202280091353.XA CN118660630A (en) | 2021-12-29 | 2022-12-20 | Composition for preparing ice cream and preparation method thereof |
| EP22916587.3A EP4437854A1 (en) | 2021-12-29 | 2022-12-20 | Composition for producing ice cream and preparation method therefor |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2021-0191607 | 2021-12-29 | ||
| KR1020210191607A KR20230102032A (en) | 2021-12-29 | 2021-12-29 | Composition for preparing ice cream and method for preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023128445A1 true WO2023128445A1 (en) | 2023-07-06 |
Family
ID=86999744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2022/020843 WO2023128445A1 (en) | 2021-12-29 | 2022-12-20 | Composition for producing ice cream and preparation method therefor |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP4437854A1 (en) |
| KR (1) | KR20230102032A (en) |
| CN (1) | CN118660630A (en) |
| WO (1) | WO2023128445A1 (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007061859A1 (en) * | 2005-11-23 | 2007-05-31 | The Coca-Cola Company | Confection with high-potency sweetener |
| KR20070071031A (en) * | 2005-12-29 | 2007-07-04 | 주식회사 삼양제넥스 | Low glycemic index composition containing tagatose |
| KR100926638B1 (en) | 2008-08-25 | 2009-11-13 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
| KR20110018989A (en) | 2009-08-19 | 2011-02-25 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
| KR101049886B1 (en) | 2009-10-15 | 2011-07-19 | 씨제이제일제당 (주) | Placto-oligosaccharide composition for ice cream raw materials, preparation method thereof and ice-cream containing placto-oligosaccharide composition |
| KR20120129119A (en) * | 2011-05-19 | 2012-11-28 | 씨제이제일제당 (주) | A sweetener material composition prevented solidification and manufacturing method thereof |
| KR20190048464A (en) * | 2017-10-31 | 2019-05-09 | 롯데푸드 주식회사 | Ice cream improved emulsification stability and manufacturing method thereof |
| KR20200078009A (en) * | 2018-12-21 | 2020-07-01 | 롯데제과 주식회사 | A composition for low calorie icecream comprising lignocellulose |
-
2021
- 2021-12-29 KR KR1020210191607A patent/KR20230102032A/en not_active Application Discontinuation
-
2022
- 2022-12-20 WO PCT/KR2022/020843 patent/WO2023128445A1/en active Application Filing
- 2022-12-20 EP EP22916587.3A patent/EP4437854A1/en active Pending
- 2022-12-20 CN CN202280091353.XA patent/CN118660630A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007061859A1 (en) * | 2005-11-23 | 2007-05-31 | The Coca-Cola Company | Confection with high-potency sweetener |
| KR20070071031A (en) * | 2005-12-29 | 2007-07-04 | 주식회사 삼양제넥스 | Low glycemic index composition containing tagatose |
| KR100926638B1 (en) | 2008-08-25 | 2009-11-13 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
| KR20110018989A (en) | 2009-08-19 | 2011-02-25 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
| KR101049886B1 (en) | 2009-10-15 | 2011-07-19 | 씨제이제일제당 (주) | Placto-oligosaccharide composition for ice cream raw materials, preparation method thereof and ice-cream containing placto-oligosaccharide composition |
| KR20120129119A (en) * | 2011-05-19 | 2012-11-28 | 씨제이제일제당 (주) | A sweetener material composition prevented solidification and manufacturing method thereof |
| KR20190048464A (en) * | 2017-10-31 | 2019-05-09 | 롯데푸드 주식회사 | Ice cream improved emulsification stability and manufacturing method thereof |
| KR20200078009A (en) * | 2018-12-21 | 2020-07-01 | 롯데제과 주식회사 | A composition for low calorie icecream comprising lignocellulose |
Also Published As
| Publication number | Publication date |
|---|---|
| EP4437854A1 (en) | 2024-10-02 |
| KR20230102032A (en) | 2023-07-07 |
| CN118660630A (en) | 2024-09-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FI120130B (en) | chocolate Composition | |
| AU600875B2 (en) | Reduced calorie and reduced fat chocolate confectionery compositions | |
| US20080166453A1 (en) | Low-calorie, no laxation bulking system | |
| JPH06506586A (en) | Milk chocolate and its manufacturing method | |
| JP2008283971A (en) | Edible composition as moisture barrier and moisture resistant structure | |
| Arslaner et al. | Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties. | |
| EA034996B1 (en) | Method of producing chocolate with a reduced energy value | |
| RU2465785C2 (en) | Reduction of cooling organoleptic action of polyols | |
| JP3466779B2 (en) | Sweetener composition and method for producing sugar-coated product using the same | |
| EP3335570B1 (en) | Chocolate mass with a low calorific value | |
| WO2023128445A1 (en) | Composition for producing ice cream and preparation method therefor | |
| WO2019088653A2 (en) | Powder for coating popcorn, comprising allulose, and method for manufacturing same | |
| JP3752275B2 (en) | Crystalline kestose-containing chocolate | |
| WO2019088573A2 (en) | Jelly candy comprising allulose and production method thereof | |
| WO2021040255A1 (en) | Novel sweetener that is low on glycemic index | |
| US20220132884A1 (en) | Composition for preparing candy | |
| WO2023101398A1 (en) | Milk tea preparation composition and preparation method therefor | |
| US20170258120A1 (en) | Liquid sweetener compositions | |
| WO2019088575A2 (en) | Cocoa beverage premix comprising allulose and method for preparing same | |
| IT202000030890A1 (en) | POWDER BASE FOR ICE CREAM | |
| WO2023128444A1 (en) | Natural sauce, and method for preparing same | |
| WO2022114933A1 (en) | Composition for gelled food, and gelled food having plurality of layers comprising same | |
| WO2024144094A1 (en) | Allulose with improved properties, and food composition using same | |
| WO2019088602A2 (en) | Iced tea comprising allulose and method for preparing same | |
| WO2024192354A2 (en) | Bulk sweetener systems for confections |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22916587 Country of ref document: EP Kind code of ref document: A1 |
|
| WWE | Wipo information: entry into national phase |
Ref document number: 2022916587 Country of ref document: EP |
|
| ENP | Entry into the national phase |
Ref document number: 2022916587 Country of ref document: EP Effective date: 20240627 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |